Tuesday, November 15, 2011

Pumpkin Cheesecake Muffins



This recipe is so good that I am repeating it hoping you will torturing the neighbors with the smell! I love pumpkin muffins. Thanksgiving I just cant resist them. About a week before Halloween I start stocking up on canned pumpkin and begin making everything I can imagine.

Muffins;
2 cups Original Bisquick® mix
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 Large egg (sometimes I use 2 if they look small)


Preheat Heat oven to 400°F. Grease your muffin pans, or place paper baking cup in each muffin cup. I don't buy the papers. I always forget or don't have enough so I ditched that years ago.
Mix all dry ingredients. Reserve 1/2 cup of dry ingredients. Put the 1/2 cup aside. Add the wet ingredients.

Fill muffin pan 1/2 full. I like to use my ice cream scoop. It is about the equivalent of 1/4 cupNow Make the cheesecake filling...


Cheesecake filling

1 cube (8oz) cream cheese softened
1 egg
zest of one orange
1/2 cup of sugar
Cover each muffin with 1 TB of cream cheese mixture.Cover each cream cheese covered muffin with one more TB of muffin mixture.

Now make the crumb topping...

Crumb Topping
Take your reserve dry ingredient. Place in a bowl with 1/2 cup of chopped pecans and 3 TB melted butter.
Cover each muffin with the crumb mixture.
Bake 25 minutes (please check to make sure they are done. My oven is a dinosaur and everything takes longer)

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